Chinese-American · main

Garlic Butter Shrimp with Scallion Fried Rice

Garlic Butter Shrimp with Scallion Fried Rice reads umami 6.9, richness 5.6 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.0 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 5.8 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.9 · Richness 5.6 · Salinity 5.1 · Citrus 4.6 · Sourness 4.1 · Allium 3.5 · Marine & Briny 3.3 · Nutty 3.3 · Sweetness 2.8 · Funk & Ferment 2.6 · Herbaceous 2.2 · Warm Spice 1.2 · Fruity 1.1 · Earthy 1.0 · Bitterness 0.9 · Heat 0.7 · Floral 0.6

What's in it (14)

• shrimp — 680 g
• salt — 3 g
• black pepper — 1 g
• cold cooked rice — 710 g
• unsalted butter — 82 g
• oil — 41 g
• garlic — 24 g
• eggs — 300 g
• frozen baby carrots — 237 g
• scallions — 600 g
• soy sauce — 44 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• lemon juice — 15 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 87.6 kcal, 6.2 g protein, 5.5 g fat, 8.7 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the shrimp dry and toss with 1/4 teaspoon of the salt and the black pepper; set aside while you start the rice.
2. Heat 2 tablespoons of the neutral oil in a large wok or wide skillet over high heat until shimmering. Add the beaten eggs and scramble quickly, breaking into small curds, 45-60 seconds until just set; transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the same pan over medium-high heat. Add the scallion whites and half the garlic; cook, stirring, until fragrant but not browned, 30 seconds.
4. Add the cold rice, breaking up any clumps with the back of the spatula, and spread it into an even layer. Let it sit undisturbed for 1 minute so the bottom grains crisp, then stir-fry, tossing frequently, until the rice is heated through with light golden spots, 4-5 minutes.
5. Add the peas and carrots, the scrambled egg, soy sauce, and oyster sauce. Toss over high heat until everything is evenly coated and piping hot, 1-2 minutes. Remove from heat, stir in the sesame oil, and cover to keep warm.
6. Wipe out the pan and set it over medium-high heat. Add 2 tablespoons of the butter; once melted and foaming, add the shrimp in a single layer and cook undisturbed until pink and lightly golden on the first side, 1-2 minutes.
7. Flip the shrimp and add the remaining 4 tablespoons butter and remaining garlic. Cook, spooning the melted garlic butter over the shrimp constantly, until the shrimp are opaque throughout and just curled into a C shape and reach 145 degrees F internal, 1-2 minutes more.
8. Off heat, stir in the lemon juice and taste the garlic butter for salt, adding more if needed.
9. Divide the fried rice among plates or bowls, top with the garlic butter shrimp and spoon over any pan butter, and scatter with the scallion greens.

Dishes with a similar flavor shape

• Chicken Shawarma Caesar Salad — Middle Eastern
• Creamy Chicken Caesar Pasta Skillet — American
• Xinxim de Galinha — Brazilian
• Garlic Butter Shrimp Fra Diavolo — Italian-American
• Lemon Butter Salmon Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.